East to West.

By Ayush Madan

Above the bustling streets of Phrom Phong, perched on the 9th floor of the SILQ Hotel & Residence, is Weaver, a restaurant that lives up to the hotel’s namesake, threading together the flavours of the legendary Silk Road. True to the hotel’s ethos of luxury and wellness, Weaver balances its polished design with a serene, resort-like ambiance, offering its patrons an unforgettable international dining experience.

FIRST IMPRESSIONS

Pushing through the doors of Weaver feels like entering an ode to interior design. Blonde wood walls and polished wooden floors radiate comfort, while circular light fixtures cast a soft warm glow, creating an intimate and refined atmosphere. The restaurant’s golden wav like ceiling is an eye-catching centrepiece, mirroring the undulating patterns found in the doors and adding fluidity to the space. Abstract art pieces adorn the walls next to depictions of ancient Chinese sewing techniques, and a topographical map of Asia. As you take your seat, you will notice that the dining tables are a statement by themselves: marble tops supported by dark oakwood bases, exuding timeless quality. Even the salt and pepper shakers are made from wood, echoing the design’s natural elements.

FOOD AND DRINK

While many restaurants fall short when attempting many different cuisines, Weaver rises to the occasion. The secret lies in its kitchen, where an in-house Indian chef and an Italian executive chef bring their expertise to Thai, Indian, and European classics. The first appetizer I sampled was from their Indian flavours – the Paani poori (THB 220). The dish was arranged with tamarind chutney in the centre surrounded by 10 fried and stuffed golden pooris. Add just a dash of chutney, fill the poori up to the brim with the jal jeera, and take a bite. The crunch of the shell, the soft aloo and chole stuffing, the sweet chutney, the mild spice of the jal jeera – all of it culminates in an explosion of textures and authentic flavours. Next, I tried their Paapdi chaat (THB 280), another Indian street-food dish that was a knock-out, featuring crispy wafers topped with spiced yogurt, sweet tamarind chutney, and fresh coriander chutney, garnished with pomegranate seeds for fresh pops with every bite.

Next, we dove into Weaver’s Thai flavours, starting with the Chor muang (THB 380). This stunning dish resembled a bouquet on a plate, with delicate flower shaped dumplings served alongside fried shallots and chillies. The pork and crab filling was rich and savoury complemented by the dumpling’s silky exterior. Following this, the Red curry (THB 480) proved to be another highlight. The creamy coconut-based curry, imbued with the bold flavours of red chillies, garlic, and galangal, tasted delicious. Topped with the tender roasted duck, it delivered warm, comforting flavours with a side of jasmine rice.

For European flavours, I began with theScallops in guanciale (THB 590). This appetiser was another hit, with tender scallops wrapped in smoked bacon, laid atop a base of creamy garlic spinach and a rich, umami truffle sauce. The Rigatoni carbonara (THB 420) was another standout, featuring imported Pecorino Romano and guanciale that lent a natural saltiness to the dish. Made traditionally without cream, the silky sauce coated each piece of rigatoni, showcasing the power of a perfectly cooked pasta – worthy of a true Italian nonna’s approval.

Finally, Weaver’s desserts brought the meal to a sweet and indulgent finish. ThChocolate mousse (THB 250) was a delight, with a rich chocolate-filled dome, tart berries and a refreshing tropical tang from its passionfruit sauce. The Panna cotta (THB 320) provided a Thai-inspired twist on the Italian classic, with notes of Thai basil and kaffir-lime shining through. Finally, Classic tiramisu (THB 300) offered a traditional Italian finish that was a indulgent pick me up. Layered with mascarpone, soaked in strong coffee, and topped with a hint of cocoa, this dessert was a high note to end on.

MASALA RECOMMENDS

Murgh malai tikka (THB 390) is served to sizzle on a smoking hot plate, and the rich aroma of charred yoghurt, garam masala, cumin, and cardamom wafts through the air, tingling your senses before the first bite. Pour a bit of coriander chutney on the charred crust, and let the tender, juicy chicken melt in your mouth, delivering smoky and tangy flavours that will leave you speechless.

CHEF’S CORNER: Gianluca Bonaso

Hailing from Venice, Italy, Executive Chef Gianluca Bonaso brings a world of culinary expertise to Weaver. With stints in Amsterdam, London, and even Michelin-starred kitchens, Chef Gianluca has honed his craft at prestigious restaurants as well as through his own personal catering business. At Weaver, he oversees the seamless blending of Thai, Indian, and Italian flavours, ensuring every dish meets his exacting standards.

“What we do here is really traditional Italian food… It’s the kind of food I grew up with, inspired by my grandmother.”

Chef’s favourites: The Papdi chaat for its street food charm and the Fish tikka for its flavourful spices that pack a punch.